Black Bottom Cherry Cheesecake Bars Recipe -
Black Bottom Cherry Cheesecake Bars Recipe
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Black Bottom Cherry Cheesecake Bars

Recipe by  

"A creamy cherry cheesecake baked on a rich brownie layer is drizzled with chocolate for an elegant dessert."

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Ingredients Edit and Save

Original recipe makes 36 bars Change Servings
  • PREP

    40 mins
  • COOK

    50 mins

    4 hrs 30 mins


  1. In a medium saucepan, heat and stir the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
  2. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat with nonstick cooking spray; set aside.
  3. Stir sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
  4. In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan.
  5. In a large bowl, beat cream cheese with an electric mixer on medium speed just until smooth. Add cherry preserves, almond extract, and, if desired, food coloring. Beat on medium speed just until combined. Using a spatula or wooden spoon, stir in the remaining two lightly beaten eggs (do not overmix).
  6. Carefully spoon cherry mixture over the brownie layer; spread evenly to cover the brownie layer.
  7. Bake about 50 minutes or until edges are puffed and set (center will still jiggle when pan is slightly shaken). Cool in pan on a wire rack for 1 hour. Chill at least 2 hours before cutting. Using edges of the foil, lift the uncut brownies out of the pan. Cut into bars.*
  8. In a small microwave-safe bowl, combine the 1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Drizzle bars with melted chocolate mixture.
  9. Enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
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  • *Using sharp knife, cut into bars. Wipe blade clean after each cut.

Reviews More Reviews

Nov 19, 2013

I tried this recipe after seeing it in a magazine and am happy to see it again on this site. The directions are very accurate and following them will yield fabulous results. The black bottom layer was absolutely perfect - rich, fudgey and moist. The cheesecake layer was also great. These would make a perfect addition to your holiday dessert table.

Nov 18, 2013

These baked beautifully and were easy to cut without making a mess. The brownie base was as close to perfect as I could expect, being just slightly on the fudge side. The cheesecake topping was, well, just like cherry cheesecake! Hands got into them before I could make the icing. Need I say more? Be certain not to let them over bake as they will set up perfectly if you follow the instructions. Keep an eye on them so the top doesn't start to brown. Make sure they stay in the fridge for several hours or overnight, as the flavors and texture will get even better!


2 Ratings

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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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